Estofado de Corvina al Coco

Fish Etouffee

Preparation info

  • Difficulty


  • 2


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Here you have a typical Pacific coast fish platter for two. Of course, you can make it for many more but to me, seafood is the ideal “Dinner for Two” meal. Try it: the coconut and fish go very well together and are considered aphrodisiacs by some!


  • 1 tablespoon plus ½ teaspoon garlic paste
  • ½ teaspoon salt
  • 1½ to 2 pounds corvina steaks (2 large), or other firm, white fish
  • 2 tablespoons oil
  • ¼ cup diced onion
  • ¼ cup grated red bell pepper
  • ½ fish bouillon cube
  • ¼ teaspoon pepper
  • 1 teaspoon color* or Sazón Goya with Saffron
  • cups coconut milk (freshly made, or canned)
  • 2 tablespoons flour
  • ½ of a green plantain, peeled, quartered lengthwise and into 2-inch-long pieces
  • Cooked white rice, for serving


  1. Rub ½ teaspoon of garlic paste and ¼ teaspoon of salt into the fish steaks. Set aside in the refrigerator for 15 to 30 minutes.
  2. In a large, deep sauté pan over medium heat, place the oil. Add the onion, red pepper, remaining garlic, bouillon cube, remaining salt, pepper, and color, and sauté for 5 minutes.
  3. Mix the coconut milk and the flour to a smooth consistency. Next add the coconut milk mixture and plantains to the pan and simmer for 15 to 20 minutes. The plantains will be almost done; if you test them they will feel tender almost to the center.
  4. Add the fish steaks and simmer for 5 minutes more. To serve remove the plantains from the sauce and divide them between 2 plates. Transfer each fish steak carefully to the platter. Cover with the sauce and enjoy. You can serve this with white rice on the side.